Vegan Taco Meat From Textured Vegetable Protein

This recipe transforms textured vegetable protein into a savory, hearty vegan taco meat. Ideal for anyone adopting a plant-based diet, this versatile mix is bursting with flavors, thanks to a medley of spices. It serves as an excellent base for tacos, burritos, salads, and bowls, allowing for numerous customizations with spices and seasonings of your choice. Quick to prepare and easy to cook, this vegan taco meat is a practical choice for hectic weeknight dinners or advanced meal preparation. Enjoy the rich, satisfying taste while nourishing your body with plant-based protein.

Ingredients

• 1 cup textured vegetable protein (tvp)
• 1 cup vegetable broth
• 1 tbsp soy sauce
• 1 tsp chili powder, ground
• 1/2 tsp cumin, ground
• 1/2 tsp garlic powder
• 1/4 tsp onion powder

Instructions

1. Place the TVP in a bowl and cover with vegetable broth. Let it sit for 5 minutes to rehydrate.
2. Stir soy sauce, ground chili powder, ground cumin, garlic powder, and onion powder into the hydrated TVP.
3. Heat a skillet over medium heat. Transfer the seasoned TVP mixture to the skillet.
4. Saute the mixture for 5-7 minutes, stirring occasionally, until it is thoroughly browned and heated through. Remove from heat when done.

Keywords: Textured Vegetable Protein, Plant-Based Protein, Vegan, Mexican, Taco

Spice Rack: Chili Powder, Cumin, Garlic Powder, Onion Powder

Save this Recipe

---

Chopped is powered by people alongside Cookie, our AI sous chef. Every cook and kitchen is unique, so be sure to check seasoning, temperature, and cook time as you go. Consult packaging for dietary information and always follow food safety guidelines.

---